Ahi Tuna Poke Bowls with Avocado and Cucumber Noodles

Name: Ahi Tuna Poke Bowls with Avocado and Cucumber Noodles
Prep time: 15 min
Total time: 20 min
Yield: 3
Cuisine: Asian
Ingredients: 1 large steak sashimi-grade ahi tuna steak, diced into bite-sized pieces; ¼ cup low-sodium soy sauce; 1½ tbsp freshly squeezed lime juice; 1 tsp rice vinegar; 2 tsp sesame oil; 1 large very ripe avocado, peeled and cubed; 1 small small jalapeño, seeds removed and finely minced; 1 tbsp fresh cilantro, minced; 1½ large large seedless cucumbers, spiralized into noodles; ¼ cup scallions, finely diced; 2 tsp toasted white sesame seeds; salt and pepper, to taste

Recipe GLPRa1d3e4aff10bc3

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Asian

Main Course

20 min

896 cal

Servings: 3

SNAP eligible

A fresh and vibrant poke bowl featuring diced sashimi-grade ahi tuna marinated in a citrusy soy-based dressing, served over spiralized cucumber noodles tossed with creamy avocado, jalapeño, and cilantro. This light, protein-rich bowl is naturally gluten-free, dairy-free, and perfect for a healthy lunch or dinner.

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Ingredients

1 large steak sashimi-grade ahi tuna steak, diced into bite-sized pieces

¼ cup low-sodium soy sauce

1½ tbsp freshly squeezed lime juice

1 tsp rice vinegar

2 tsp sesame oil

1 large very ripe avocado, peeled and cubed

1 small small jalapeño, seeds removed and finely minced

1 tbsp fresh cilantro, minced

1½ large large seedless cucumbers, spiralized into noodles

¼ cup scallions, finely diced

2 tsp toasted white sesame seeds

salt and pepper, to taste

Directions

In a medium bowl, combine the diced ahi tuna with the soy sauce, lime juice, rice vinegar, and sesame oil. Stir gently to coat the tuna evenly. Set aside and let marinate for 5-10 minutes while you prepare the remaining ingredients.
In a separate medium bowl, combine the cubed avocado, minced jalapeño, minced cilantro, and the remaining lime juice. Season with salt and pepper to taste, then gently whisk or fold together until the mixture is creamy and well blended. Adjust flavors as needed.
Pat the cucumber noodles dry with paper towels to remove excess moisture. Add the dried cucumber noodles to the avocado mixture and toss gently until they are evenly coated with the creamy sauce.
Divide the cucumber noodle mixture equally among three bowls. Using a slotted spoon to minimize excess liquid, top each bowl with an equal portion of the marinated ahi tuna poke.
Garnish each bowl with the diced scallions and toasted sesame seeds. Serve immediately and enjoy.

Comments

Grocery List Plus Editorial Staff3.75

Fresh ahi tuna is the real cost here—expect $14 to $18 per pound at Harris Teeter or Publix seafood counters, pushing this dish to $5 to $6 per serving before rice or noodles. Ahi is not a standard stock item at Food Lion, ALDI, or Walmart, so you're making a dedicated stop to a full-service grocer during their fresh-fish window, which matters on a weeknight. The 20-minute timeline assumes tuna is already home and prepped; add 10 minutes if you're cubing raw fish at the counter and another 5 if you're spiralizing the cucumber by hand. The dish itself is straightforward and reheats poorly—this is a same-night, one-meal commitment. For seafood lovers with a Publix nearby and $18 to spend on protein, it's a clean, light win; for budget-conscious cooks or those without reliable sushi-grade tuna access, the friction outweighs the speed.